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Creamy wild mushrooms on toast

I can’t believe I used to think mushrooms were the most disgusting thing on this earth. Something about the texture I suppose, I can sort of empathise with those who do pull their face at the thought of them. I am especially partial to a mushroom dish if a) there is cream involved, b) garlic involved or c) they are stuffed. I haven’t come across anything that ticks all of those boxes yet but I suspect it would be my chosen last supper if I did.  CREAMY WILD MUSHROOMS ON TOAST

Wild mushrooms in particular are absolutely fantastic at this time of year, it always amazes me that something so beautiful can be foraged from the dirt and soil on the ground. Although, I wouldn’t encourage anyone to go on a wild mushroom hunt themselves without an expert involved (which I am absolutely not) but there should be plenty of choice at your local greengrocers. Failing that, a mixture of your favourite mushrooms work just as well, I opt for a mixture of chestnut and white button mushrooms when the pretty ones aren’t available. As for the toast, I’ve used ciabatta here but it’s really just preference for this dish. You can never go wrong with sourdough either!

CREAMY WILD MUSHROOMS ON TOASTCREAMY WILD MUSHROOMS ON TOASTCREAMY WILD MUSHROOMS ON TOAST

It’s lovely to be sharing another seasonal recipe post with Abi from These Four Walls, you can find this recipe over on her blog too, along with a constant stream of travel and lifestyle inspiration!

Recipe for Creamy Wild Mushrooms on Toast

Ingredients

2 Servings
  • olive oil
  • 250g mixed wild mushrooms
  • 1 small red onion
  • 150ml single cream
  • 1/2 tsp smoked paprika
  • ciabatta
  • balsamic glaze & greens to serve (optional)

Method

  1. Heat pan to a medium-high heat while you prepare the mushrooms. Roughly chop any of the larger mushrooms otherwise keep whole. Finely slice the onion.
  2. Add a drizzle of olive oil to the pan and soften the onion for 5 minutes or so, until translucent.
  3. Add the mushrooms to the pan and cook for another 5 minutes, stirring every now and again.
  4. Add the paprika, along with a good pinch of salt and pepper, cook for one minute more before adding the cream to the pan. Bring to a simmer.
  5. Serve on hot toasted ciabatta with a handful of micro-greens or parsley and plenty of balsamic glaze.